Pumpkin Cinnamon Roll Muffins

Sweet pumpkin cinnamon roll muffins made from pumpkin puree, sugar, spices and crescent roll dough. These pumpkin cinnamon rolls are cooked like cute cinnamon roll cupcakes. Top with pecans and icing and serve while they’re warm for the perfect fall dessert. This cinnamon roll muffins recipe can be used to create many different seasonal flavors!

Ingredients

These pumpkin spice cinnamon rolls are quick to make because the ingredients are simple. You might have all these ingredients already.

Cinnamon roll ingredients:

• 3 cans of Pillsbury Hawaiian crescent rolls: You could also use regular crescent roll dough.
• 1 cup brown sugar, packed: Use either light or dark brown sugar.
• ½ cup pumpkin puree: The most common brand is Libby’s pumpkin puree. Make sure you get the puree, not the pumpkin pie filling.
• ⅓ cup butter, melted: I prefer to bake with unsalted butter.
• 1 tablespoon pumpkin pie spice: You can buy pumpkin pie spice or make your own with cinnamon, nutmeg and cloves.
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• ½ cup chopped pecans (optional)

Glaze ingredients:

• ½ cup powdered sugar
• 2 tablespoons milk: You can use whole milk, half and half or heavy cream, whichever you prefer.

Variation: Spread a little cream cheese over the dough before adding the pumpkin mixture.

Instructions

Full step-by-step instructions for the pumpkin cinnamon roll muffins recipe are in the recipe card below. You can print or save to Pinterest for later.

Prep: Measure your ingredients and preheat oven to 350°F. Spray a 12-cup muffin cups with non-stick cooking spray. You could use cupcake liners if you prefer.

Prepare Pumpkin Cinnamon Mixture: In a medium bowl or a large bowl, combine your dry ingredients and wet ingredients. Mix the melted butter, ½ cup brown sugar, pumpkin spice, cinnamon and allspice. Mix together with a spoon or spatula to get rid of all the lumps.

Prepare Dough: Pop open the crescent roll dough. From now on we’ll refer to it as cinnamon roll dough. Put a little all purpose flour on your clean counter. Unroll the dough onto the lightly floured surface. Put a bit of flour on your rolling pin. Roll with a rolling pin to press the seams together and make the dough thinner. You will now spread the pumpkin and spices on top of the dough.

Add Filling: Spread ⅓ of the pumpkin cinnamon mixture onto the cinnamon roll dough. Sprinkle 2 tablespoons of brown sugar over the cinnamon mixture.

Roll Dough: Roll the pumpkin cinnamon roll dough from the long side to create a long roll or log. The filling will be rolled up in layers inside the dough.

Cut Log: Cut long in half. Cut each half down the middle, lengthwise into equal pieces. You will be able to see the layers.

Repeat: Repeat the above steps with the other dough until you have 12 long pieces with the layers showing. These will make your 12 pumpkin cinnamon roll muffins.

Roll: Roll up each sliced dough like a cinnamon roll.

Finish Rolls: Place the rolled dough into the greased muffin pan (or muffin tin with paper liners). Sprinkle remaining brown sugar and chopped pecans on top of the rolls.

Bake: Place the muffin tin into the center of the oven rack. Bake for 18 minutes, or until dough is puffed up and golden. Remove from the oven and cool on a wire rack.

Make Glaze: In a small bowl, whisk the powdered sugar and milk together to make the glaze. Drizzle the glaze over the cinnamon roll muffins.

Serving

Serve this easy recipe while warm for best results. You can serve these homemade cinnamon rolls as a breakfast pastry with a side of fruit, or as a dessert any time of day.

Storing

This leftover pumpkin muffin recipe will save well! Cover them in plastic wrap or store the muffins in an airtight container at room temperature for up to 3 days. Warm them up in the microwave for a few seconds before serving.

Frequently Asked Questions

More Fall Season Breakfast Recipes

• Pumpkin Spice Pancakes
• Easy Apple Pull Apart Bread Recipe
• The Best Way to Make Bacon
• Easy Buttermilk Pancakes Mix